This 30-Minute Rice Noodle Soup recipe is great for last minute meals. The mushrooms and kale are not only healthy, but add fantastic flavor!

30-Minute Rice Noodle Soup Recipe with Mushrooms & Kale

I wish I could say that I'm one of those people who has my meal plan for the coming week beautifully laid out by Sunday evening, ready for an efficient, once a week (ha!) trip to the grocery store.

*Pop* Dream over.

In reality, it's 5pm on a weekday and I have no flippin' idea what I'm making for dinner. If I'm lucky, I may have thought to defrost some chicken or salmon earlier in the day, or picked up some ground turkey or pork chops during my all-too-regular grocery runs.

And then there are the times when I'm not even organized enough to defrost or purchase (humor me and tell me I'm not the only one!) At that point, a mad scrabble through the pantry ensues. For those of us who are organizationally challenged, a well-stocked pantry is a necessity. Well, unless your family is okay with eating sandwiches or scrambled eggs every night. That would never happen in my house.

(Hark, how large thou nose doth grow!)

One of our pantry staples is rice noodles, either for soups like this one or one of our favorite dinners, Rice Noodles with Chicken, Asparagus & Soy Ginger Sauce. Either dish takes only 20 to 30 minutes to prepare, but I look like a rock star because my family thinks that rice noodles are from heaven.

This soup is one of those meals that will warm you to your toes, without being too heavy. Because the broth is so light, I happily eat this at any time of year. If you have leftovers, you may need to add a little more broth when you reheat the soup, as the noodles tend to absorb the liquid the longer they rest.

Other 30 minutes dinner recipes:

Easy Braised Balsamic & Herb Chicken
Shrimp in Red Sauce
Easy Turkey Cutlets in White Wine Sauce
One-Pot Chicken Sausage & Bean Ragout

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30-Minute Rice Noodle Soup with Mushrooms & Kale Recipe {Vegetarian}

This 30-Minute Rice Noodle Soup recipe is great for last minute meals. The mushrooms and kale are not only healthy, but add fantastic flavor! 236 calories and 7 Weight Watchers Freestyle SP

4.66 from 23 votes

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Course: Soups

Cuisine: Asian

Keyword: Vegan, Vegetarian

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: Servings

Calories: 235.9kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 teaspoon canola oil
12 ounces crimini mushrooms sliced
2 tablespoons minced ginger
2 cloves garlic minced
½ teaspoon ground pepper
⅛ teaspoon salt
7 cups low-sodium vegetable broth
3 tablespoons soy sauce or tamari for gluten-free
1 tablespoons hoisin sauce*
6 ounces brown rice noodles
4 cups chopped kale

Instructions

Lightly coat a large saucepan with cooking spray. Set over medium heat and add the canola oil.
Add the mushrooms and ginger, and cook until the mushrooms are tender, 3 to 4 minutes.
Add the garlic and cook for 1 minute. Season with salt and pepper.
Pour in the vegetable broth, soy sauce (or tamari) and hoisin sauce, bring to a boil, then lower to heat to medium.
Stir in the rice noodles and cook until the rice noodles are tender, 5 to 6 minutes.
Stir in the kale and cook until the kale is slightly wilted, about 1 minute. Serve.

Notes

Weight Watcher Points: 7 (Freestyle SmartPoints), 6 (Points+)

* For gluten-free, be sure to use gluten-free hoisin sauce and soy sauce (tamari).

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Comments

4.66 from 23 votes (18 ratings without comment)